Jack and I eat about a loaf of bread each week and for the past couple of years I have been using this recipe almost exclusively for sandwich-and-toast bread (the no-knead bread is our favorite for accompanying soup and for French toast). This is a bit of an odd recipe—the dough for the first rising is quite soft and is just mixed. After allowing this to rise until doubled the remaining flour is added, then the dough is kneaded, and divided, and placed into loaf pans for the final rise of about a half hour. It makes a very good, firm sandwich bread with 3g fiber per slice. The only drawback is time—it takes about 3 hours from the time the cereal begins to soak until the dough is ready to be placed in the oven. But I usually make this on Sunday, and plan the loaves to go in the oven before our weekly Sunday pizza.
* Exported from MasterCook *
Recipe By : Vicci
Servings : 28 Preparation Time :
Amount Measure Ingredient -- Preparation Method
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6 ounces five-grain cereal
2 cups water
2 tablespoons olive oil
1/3 cup dark molasses
3/4 cup skim milk
1 teaspoon sugar
4 1/2 teaspoons active dry yeast -- (2 packets)
3 tablespoons vital wheat gluten
3 cups whole wheat flour -- divided (white whole wheat flour preferred)
1 teaspoon salt
2 1/2 cups bread flour -- divided (may need up to one cup additional, see *)
Place the cereal in a large bowl. Bring the water, olive oil, and molasses to a boil. Pour this mixture over the cereal and allow the mixture to cool to 100-105F. (This may take 45 minutes to an hour)
Heat the milk and dark brown sugar to 105-110F. Pour into the mixer bowl and stir in the yeast. Allow to proof, about 10-15 minutes.
Mix the cooled grain mixture into the yeast mixture. Add 1 cup of the whole wheat flour, the gluten, 1-1/2 cups of the bread flour, and salt and mix at "speed 2", using the flat paddle attachment. Beat in the remaining 2 cups of whole wheat flour for 2 minutes. The dough will be very soft. Scrape the dough into a large bowl that has been sprayed with cooking spray, spray the top of the dough, and cover with plastic wrap. Clean the mixer bowl and flat paddle. Let rise until doubled in bulk, about 1 hour.
With a lightly greased spatula, scrape the dough down the sides of the bowl and then scrape back to the mixer bowl. Attach the dough hook. Add as much additional bread flour as needed to make a soft dough* and knead on "speed 2" for about 8 minutes. Transfer dough to a lightly floured board and knead by hand for a minute.
Spray 2 9x5" loaf pans with cooking spray. Divide the dough in half, form into loaf shapes, and place into prepared pans. Spray the tops with cooking spray, cover with plastic, and allow rise until almost doubled (25- 30 minutes)
Preheat oven to 350F.
*- Depending on the accuracy of liquid measurements, humidity, etc., this may be anywhere from one to 1 ½ cups of additional bread flour
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Per serving: 132 Calories (kcal); 2g Total Fat; (10% calories from fat); 5g Protein; 26g Carbohydrate; trace Cholesterol; 83mg Sodium
Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates
NOTES : These mixing and kneading directions are for using Kitchen Aid mixer. This process can also be done manually (for the less lazy!).
The flour measurements are, like with all bread recipes, a semi-accurate indication of how much will be needed depending on type of flour and the humidity of the kitchen.
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